This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

• 1/8 pound butter (½ cup)

• 3 tablespoons vegetable oil

• 1 chicken, cut up into serving pieces

• 2 onions, peeled and chopped

• 1 clove garlic, chopped

• 2 large tomatoes, peeled and chopped

• 1 tablespoon grated ginger

• 3 tablespoons curry powder

• 2 teaspoons cayenne powder

• 1 pinch saffron

• 1 eggplant, peeled and diced

• 1 large potato, peeled and diced

• Water as needed

• Salt and pepper to taste

Instructions

Combine the butter and oil in a large frying pan or Dutch oven and heat.

Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally..

Remove the chicken and reserve.

Add the onion and garlic and fry until the onions are soft, about 5 minutes.

Add the tomatoes and cook for 5 minutes.

Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally.

Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender.

Add water if the mixture gets too thick.

Adjust the salt and pepper and serve.

‘Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.’

Ingredients

butter, chicken, onions, curry powder, saffron

Instructions

Here’s the familiar-sounding chicken curry with a couple of twists from the island of Réunion. Of course, serve it with rice and accompanied by the coconut curry in this article. Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.

• 1/8 pound butter (½ cup)

• 3 tablespoons vegetable oil

• 1 chicken, cut up into serving pieces

• 2 onions, peeled and chopped

• 1 clove garlic, chopped

• 2 large tomatoes, peeled and chopped

• 1 tablespoon grated ginger

• 3 tablespoons curry powder

• 2 teaspoons cayenne powder

• 1 pinch saffron

• 1 eggplant, peeled and diced

• 1 large potato, peeled and diced

• Water as needed

• Salt and pepper to taste

Combine the butter and oil in a large frying pan or Dutch oven and heat. Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally.. Remove the chicken and reserve. Add the onion and garlic and fry until the onions are soft, about 5 minutes. Add the tomatoes and cook for 5 minutes. Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally. Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender. Add water if the mixture gets too thick. Adjust the salt and pepper and serve.

Yield: 6 servings

Heat Scale: Medium

This hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.

Ingredients

• ½ cup orange juice, fresh preferred
• 2 tablespoons rice wine
• 1 tablespoon soy sauce
• 2 teaspoons orange zest
• 1 teaspoon crushed Sichuan peppercorns
• 1 teaspoon peanut oil
• 1 pound boneless chicken breasts, cubed
• 2 tablespoons chile oil, either Asian or habanero
• 6 small dried red chiles, such as japonese or piquin
• 2 teaspoons grated ginger
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 2 cups cooked rice
• 1 cup cashews, either pieces or halves
• 3 green onions, chopped including the tops

Instructions

Heat the chile oil in a wok or heavy pan to about 350 degrees. Add the chiles and sauté for a minute. Add the ginger and stir-fry for an additional minute. Add the chicken and stir-fry until done. Remove and keep warm.

Add the marinade to the wok or pan and heat until boiling. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return the chicken to the wok and heat thoroughly.

Pour the chicken over the rice, garnish with the cashews and onions and serve

This cold chicken salad is not really strange–just delicious! It gets its name from the sauce which is salty, sweet, sour and hot, all in one dish. In the Chinese province of Hunan where the summers are hot, a cool yet pungent entree is always welcome. This is a great way to recycle left-over chicken. Note: This recipe requires advance preparation.

Ingredients

For the Dressing:

• 2 tablespoons rice vinegar

• 2 tablespoons light soy sauce

• 1 ½ tablespoon peanut oil

• 1 tablespoon sesame paste (available in Asian markets) or smooth peanut butter

• 1 tablespoon Chinese red chile oil (available in Asian markets)

• 1 tablespoon sugar

• 2 teaspoons ground Sichuan peppercorns

• 2 teaspoons sesame oil

• 1 teaspoon minced ginger

• ½ teaspoon crushed red chile flakes

For the Salad:

• 8 ounces cooked chicken, chopped

• 2 green onions, chopped including some of the greens

• 1 cucumber, ½ cubed and ½ sliced

• Shredded lettuce

• Garnish: 1/4 cup roasted peanuts

• Crushed red chile flakes

• Chopped fresh cilantro

Instructions

In a bowl, combine all the ingredients for the dressing and mix well. Allow the dressing to sit for a couple of hours to blend the flavors.

Toss the chicken, green onions, and cubed cucumber in the dressing. Allow the mixture to sit at room temperature for 30 minutes.

To serve: Make a bed of the lettuce on individual serving plates. Arrange the sliced cucumbers on the lettuce, top with the chicken salad and garnish with the peanuts, chile flakes, and cilantro.